Today’s New York Times has an article about artisinal ice cream. There’s that word again. The story focuses on the price of high-end (as in expensive) ice cream.
Read both pages, and not only because I guarantee Taos Cow makes great ice cream. Think about it in terms of our previous discussion.
In case you are on the fence about taking the time, a few excerpts:
If you hang out here much you know I think many beers that can fairly called artisinal are underpriced. That doesn’t mean I can’t be offended when a marketer describes a product as “artisinal” just so a company can charge more.